glomer

chefq, instead of offering courses of "snacks" between each course, why don't you offer those snacks like say a traditional japanese home would offer? you can still start off with the amuse, however, you can also leave a small little platter which could offer a variety of snacks while they wait for their courses to come. i think bread compliments the dishes you speak of, however, as a diner, i typically try the bread just for the sake of trying and leave it at that. why ruin a great meal to come and fill up on all that bread? by the way, say hi to paula for me....call her spanky and she'll know who it is. at least i hope. best of luck! glomer

i had dinner at tapawingo two years ago and had an amazing dinnner there. stuart brioza is an incredibly talented chef with so much up his sleeve it's amazing. his passion for food is inspiring and ability to execute a remarkable dinner is outstanding. i had a chance to eat his food while he was here in chicago a few years back as he was the sous chef for savarin. his food may be simple but i would never think of it as being one dimensional. his flavors are right on and "less may be more". i think over saucing and over seasoning is one common mistake you will find in many restaurants and chefs. it's challenging to find ingredients that "compliment the star of the dish". it's about enhancing the flavors and bringing it to another level...which i believe stuart does very well. if any of you have the opportunity to eat at tapawingo, go, it's worth the drive up.